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Chicken Mango Salad

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Crockpot Whole Chicken is a simple, hands-off recipe that delivers tender, juicy, and flavorful chicken slow-cooked with herbs, spices, and aromatics. It’s a perfect all-in-one meal with minimal prep, ideal for weeknight dinners or meal prepping.

Ingredients

  • 1 whole chicken (3–5 pounds), giblets removed
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme or rosemary
  • 4 garlic cloves
  • 1 onion, quartered
  • 1 lemon, halved (optional)
  • Fresh herbs like rosemary, thyme, or parsley (optional)

Instructions

  1. Pat the chicken dry with paper towels to help the skin crisp up.
  2. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and dried herbs.
  3. Rub the chicken with olive oil or butter, then coat it generously with the seasoning mix, including under the skin if possible.
  4. Stuff the cavity with garlic cloves, onion quarters, and lemon halves if using.
  5. Place a layer of sliced onion or foil balls at the bottom of the crockpot to elevate the chicken.
  6. Set the chicken breast-side up on top of the onion or foil.
  7. Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the internal temperature reaches 165°F (74°C).
  8. Optional: Transfer chicken to a baking sheet and broil for 3–5 minutes for crispy skin.
  9. Let rest for 10 minutes before carving. Serve warm.

Notes

  • Do not cook the chicken from frozen—thaw completely before cooking.
  • Use the leftover juices for homemade gravy or broth.
  • Add root vegetables to the bottom of the crockpot for a built-in side.
  • Broiling at the end adds crispiness to the skin.
  • Season the chicken a day ahead for deeper flavor.

Nutrition

Find it online: https://thefamilycooking.com/chicken-mango-salad/